The Reformed Spirits Company, makers of the World Renowned, Martin Miller’s Gin has created a crystal clear, uncolored, ‘Irish Cream’ liqueur that is mesmerizing in mouthfeel, quality and overall finesse. What they have created, using Irish Malt Whiskey, is a bourbon, chocolate, milk punch without any caramel color added at all. In fact, what they have done is rectify an authentic spirit base with a plethora of marvelous flavors that say rich and creamy in the glass without a drop of artificial color to further confuse the consumer with layers of provenance that just doesn’t exist.
Triibe is a marvelous, richly textured spirit from Ireland that strives for authenticity of flavor over flash in the glass. It’s a clarified Milk Punch with a pure Irish Malt Whiskey base!
As a base spirit, Triibe is most welcome in any mixed drink that calls for White Crème-de Cacao. It’s got more depth that the factory-made stuff with notes of white flowers and minced pencil lead across the tongue with focused points of both creamy sweet chocolate and droplets of bitter chocolate, raw honey on the finish and a mid-range boasting a plethora of toasty oak, pulled sugar syrup and touches of vanilla syrup and a finish of freshly whipped cream. There are notes that appear to reveal cut French herbs, such as tarragon and rosemary on the back of the tongue, giving way to stone fruits, crushed minerals and licks of Spanish riding leather. The lightly smoky element of the Irish Malt Whiskey wraps around your tongue in a never-ending burst of char and smoke that seem to melt the chocolate and caramel elements and draw them deeper into your imagination. This spirit is not overly thick either. It has a marvelous density and a finish that goes on and on. Drops of liquorice predominate on the multi-minute finish and make this liquid quite intriguing in many cocktail preparations, from a welcome addition to a gin based Martini…Stirred always! To the Classic of all Classics, the Milk Punch. Here in this case, the milk punch is made with Triibe instead of the usual bourbon or brandy.
Triibe Pure Milk Punch for 12
- One bottle Triibe Liqueur
- 2 oz. Absinthe (of your choice)
- 1 pt. Heavy Cream
- ½ Gallon Whole (regular) Milk
- 1 pt. Light Cream
- ½ cup Real Vanilla Extract
- Ice Block with a hole cut in the middle
- To your hole –cut ice block (set into a bowl)
- Add the liquid ingredients
- Stir well to combine
- Scrape the nutmeg over the top
- Dot with Angostura
- Stir again
- Serve by ladle of course!
- 2 oz. Martin Miller’s Gin
- ½ oz. Triibe Celtic Spirit
- ¼ oz. Dolin Dry Vermouth
- Chill a Martini glass with ice and water- set aside to cool-empty just before needed
- Into a Mixing Vessel, fill ¾ with ice
- Add the Martin Miller’s Gin
- Add the Triibe Celtic Spirit
- Add the Dolin Vermouth
- Stir well
- Strain into the pre-chilled martini glass
- Garnish with a flamed orange zest
Triibe Rum N’ Ginger Beer
- 2 oz. Ginger Beer Syrup- like Pickett’s- get the spicy hot one!
- 1 oz. Freshly Squeezed Lime Juice
- 6 oz. plain seltzer water
- 2 oz. Triibe Celtic Spirit
- Add all the ingredients except for the seltzer to a Boston Shaker filled ¾ with ice
- Cap and shake hard for 30 seconds
- Strain into a Double Old-Fashioned glass with ice
- Top with Seltzer water
- Alone in a glass, Triibe is also very friendly. Oh, I’d add a splash of cola to the glass perhaps, or even a bit of freshly squeezed orange juice for a morning refresher. You could add it to a affigato with espresso and vanilla gelato or even in a snifter, heated gently over a cup of hot Vietnamese coffee (with condensed milk of course) or a cool glass of either mint, or Oolong Tea.
- Very delicious!
To learn more about Triibe, visit their website.